PISTACHIO, HAZELNUT & SPINACH PESTO

10 mins
Beginner
4 SERVERS
INGREDIENTS
3 cups (90 g) fresh spinach leaves, washed
2 cups (40 g) fresh basil
3 tbsp. (18 g) whole pistachios
3 tbsp. (18 g) whole hazelnuts
1 clove of garlic (5 g)
¼ tsp. salt (1 g)
¼ tsp. black pepper (1 g)
¼ cup (60 ml) olive oil
2 tbsp. (32 ml) lemon juice

METHOD
1. In a food processor, add the spinach leaves, basil, pistachios, hazelnuts, garlic, salt, black pepper and lemon juice.

2. Pulse several times, scraping down the sides with a spatula.

3. Whilst the machine is running, slowly drizzle in the oil. This will make sure the oil combines well with the other ingredients and the pesto doesn’t split.

4. Scrape down the sides again.

5. To serve, stir through warm pasta, potatoes or gnocchi.